A Summer of Musical Stress Reduction in San Diego, CA.

You are reading

I just returned from one of the most fulfilling afternoons for my foodie self at Hillcrest Farmer’s Market, about a 18 minute drive away from my digs here in Scripps Ranch. In this post, I will record my purchases. In the next, I will outline some of the major points Robert Sapolsky makes in Why Zebras Don’t Get Ulcers about stress and food consumption because although it is not directly relevant to the project with the babies, it resonates with a lot of people nowadays so I figure it worthy for the blog.

My purchases

-4 organic fennel bulbs, for 2 fennel fontina pizzas I’m going to make tomorrow in honor of Penny’s birthday (link is to my food blog, a collaborative effort with Scott Schnur ’10 over the course of the Spring 2010 semester)

-1 container of peanut butter hummus (yes, such a thing exists; so glad the stars aligned that way)

-lots of heirloom zucchini and summer squash for a vegetable lasagna I will also make tomorrow

-1/2 pound of dried apricots, California style; was turned on to these by Harper Hubbeling ’11 freshman year, who taught me the proper pronunciation and mouthfeel of the dried delicacy; was informed by the saleswoman today that they taste of California sunshine

-1 handcrafted ring featuring a stone of which I forget the name (I’ll ask them next time I go, in T-168 hours), fit to size in front of my eyes on a ring stretcher made in 1921

-1 organic iced coffee with soy milk and agave nectar that did not stand a chance against my thirst/fatigue

-1 spicy mushroom/garlic gourmet tamale that did not stand a chance against my hunger (finally, I know what Adam Mayer ’10 has been talking about regarding Mexican food on the West Coast-sorry any other Mexican food I’ve ever eaten; I would have eaten the husk if it were edible, I swear; no more California dreamin’)

-2 green glass tumblers made from recycled wine bottles for Jay ’73 and Penny as a sign of my gratitude, in honor of Penny’s upcoming birthday, and because I wanted to add to their collection of incredible cups (Jay blows glass, see below)

*P.S. In the spirit of eating healthily, not wasting food, and loving to cook things I’ve never cooked before, I asked what to do with radish leaves. The man I asked relayed my question to his son who was about my age who asked first if I was raw, vegan, vegetarian, etc. before he proceeded. His suggestion was to wash the leaves, spread them some tahini, hummus, or nut spread of my choice, pan-fry them, and enjoy. Nom x 1,000,000.